Easy Black Bean Soup

Black bean soup is one of those comforting, hearty dishes that's packed with flavor and simple to make using pantry ingredients. This easy black bean soup hits all of those "naughty nacho" cravings with significantly less fat and carbs, and with much more fiber, making it a satisfying meal for lunch or dinner. With a rich blend of southwestern spices, a touch of lime, and the perfect creamy texture, this homemade soup is a staple in our house.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 8 Servings

Calories: 297 kcal per serving

Ingredients

2 tablespoons - olive oil
2 - onions
3 ribs - celery
1 - carrot
½ tsp - salt
6 cloves - garlic
4 teaspoons - ground cumin
3 teaspoons - dried oregano
2 teaspoons - smoked paprika
½ tsp - red pepper flakes
4 cups - low-sodium vegetable broth
4 cans - black beans
1 - bay leaf
1 - bell pepper
1 cup - corn kernels
2 tablespoons - lime juice
¼ cup - cilantro

Instructions

In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add 2 chopped onions, 3 finely chopped celery ribs, 1 chopped carrot, and ½ teaspoon salt. Sauté for 10-15 minutes until softened.
Stir in 6 cloves of garlic, 4 teaspoons of ground cumin, 3 teaspoons of dried oregano, 2 teaspoons of smoked paprika, and ½ teaspoon of red pepper flakes. Cook for 2 minutes, stirring frequently.
Add 4 cups of low-sodium vegetable broth, 4 cans (15 oz each) of black beans, 1 bay leaf, 1 chopped bell pepper, and 1 cup of corn kernels. Bring to a gentle simmer and cook over medium-low heat for 30 minutes.
Stir in 2 tablespoons of lime juice and ¼ cup of chopped cilantro. Simmer for an additional 5 minutes.
For a thicker texture, blend part of the soup using an immersion blender or a potato masher.
Serve hot with toppings like cilantro, lime wedges, tortilla chips, or a dollop of sour cream.

Nutrition